Step 1

In a large oven-safe skillet over medium-high heat, melt the coconut oil and cook the onion, bell peppers, and jalapeño for 1 minute. Crumble in the ground meat and sprinkle with 1 tablespoon of the Spice Blend. Stir to combine and cook until the meat is browned and mostly cooked through, about 10 minutes.

Step 2

Add the shredded parsnips and can of green chilies, sprinkle with the remaining 1 tablespoon of the Spice Blend, and stir to combine. Continue cooking until the parsnips start to soften (don’t allow them to get too soft), about 3 to 5 minutes.

Step 3

Place the oven rack in the top position and preheat the broiler to low.

Step 4

Make 6 wells in the meat-parsnip mixture and crack an egg into each one. Put the pan under the broiler and cook for about 5 minutes or until the whites are cooked through and the yolks are cooked to the desired doneness.

Step 5

Add salt and pepper to taste and garnish with Avocado Crema and cilantro.